Torta all'arancia morbida - Valle del Crati

Breakfast is a very important moment in our day because it gives us the energy to tackle all our daily activities. A slice of this orange cake, a cup of milk and a coffee and we are ready to go!

Ingredients for a 22x19 rectangular mould or a 24 round mould:

- 150 g 00 flour
- 150 g almond flour
- 150 g brown sugar
- 1 jar of extra orange marmalade
- 2 eggs
- 100 ml olive oil or seed oil to taste
- 1 packet of baking powder
- 1 pinch of salt
- slivered almonds for decoration 


In a bowl, combine the eggs with the sugar and whisk with an electric mixer until frothy, then add the orange marmalade and mix well.

Add the sifted flour with baking powder, almond flour, salt and then the oil. You should obtain a smooth dough without lumps.

Line the baking tray with baking paper and pour in the mixture; level it out well and sprinkle with the almonds.

Bake in a preheated oven, static mode at 180° for about 40/50 minutes, always testing with a toothpick.